Posts Tagged ‘Cheval Blanc Saint-Barth Isle de France’

Have you been wondering about the future of the severely damaged hotel Emeraude Plage on St. Jean Beach? I have exciting news for you! The owners of Le Barthélemy hotel have purchased the property and plan to transform it into a hotel with a totally new concept. I will monitor the progress and keep you informed on the transformation.

In the meantime, I’ve been busy. Not only am I doing villas inspections, but I am also conducting site inspections of the newly reopened hotels. The 5-Star Cheval Blanc Saint-Barth Isle de France was first on the list. The hotel team invited me to come and to bring members of my staff, who jumped at the opportunity. We visited several of the 42 rooms and suites along with 4 new one bedroom beach suites with the new décor created by French designer Jacques Grange, and direct access to gorgeous Flamands Beach. The Case de L’Isle restaurant has been redone and reinforced to further protect it from future storms. The bar was moved to a more central area and the boutique is nearby. We were treated to a sampling of the hotel’s new lunch menu. Each one was as delicious as the other.

The St. Barth Properties Sotheby’s International Realty team loved the site inspection and lunch at Cheval Blanc Saint-Barth Isle de France.

The hotel will be closed May 31, 2019 for further exciting renovations. It will reopen in the fall of 2019 with 20 new rooms and suites, bringing the total number to 62. French designer Jacques Grange, with his contemporary vision that embraces vibrant patterns, rattan furniture, warm woods and airy cotton will continue his handiwork. Renowned landscaper Madison Cox will enhance the lush tropical gardens adding to the ambiance. Honeymooners will continue to love the romantic Garden Bungalows and families can settle into the 2 bedroom suites.

Last week, I had the opportunity to do a site inspection at the recently re-opened 5-Star Le Sereno hotel. GM Samy Gachem kindly escorted me around and proudly showed me the exciting changes. First of all, the main bar has been moved to a more central location behind the restaurant. The rear section offers a nice place to sit and relax while sipping a cocktail. A new boutique is nearby. There is a lovely beachfront area with comfortable seating where guests can enjoy cocktails and conversation.

Beachfront sitting area at Le Sereno St. Barth.

We walked along the all-new wooden walkways and began our tour. There’s a small gym and all-new spa with 2 treatment rooms. The third treatment room is in a seaside pavilion. The Bungalow Piscine rooms have been completely redone. They boast cathedral ceilings, have a light color palette, and feature a corner sitting area and a sliding drawer minibar. The covered terraces offer outdoor seating and a table for two, in case you want to order room service. Some of these rooms offer a pool and sea view. The bathrooms are brighter, have rain head showers and a separate Toto toilet (Love these!). In fact, all of rooms and suites have them.

Waterfront spa pavilion at Le Sereno.

The new minibar drawers at Le Sereno.

The Grand Suite Plage category of suites have been enlarged. The closet spaces were moved closer to the bathrooms, which have tiled floors and are much brighter now. The wood floors are beautiful. The sunken living area leads to the terrace where guests can sit to enjoy the sound of the surf and the beautiful view.

While we were touring, hubby Steve sat by the restaurant to enjoy a libation. Samy then invited us to have lunch at a table overlooking the beach and the gorgeous colors of the lagoon. Steve ordered fish and remarked, “This is the best sea bass I have ever had”. The flavorings were perfectly created by the chef. I ordered the warm Goat Cheese Salad which was deliciously prepared as well. I highly recommend the Sereno restaurant to anyone who is vacationing here. I also would be pleased to book a room or suite at Sereno, Cheval Blanc Saint-Barth Isle de France or any of the other hotels that we represent.

The seasoning the Executive Chef Alex Simone put on the skin of his sea bass permeated the entire fish.